Categories: August, ice cream

Ingredients

• 568ml single cream
• 6 egg yolks
• 200g caster sugar
• 1 tsp vanilla extract
• 125g fresh raspberries
• 1.5 tsp balsamic vinegar

Directions

1. Heat the cream in a pan until nearly boiling. In a bowl, whisk the yolks and 150g caster sugar and, still whisking, pour the hot cream over. Transfer to a clean saucepan and cook until a velvety custard, stirring constantly. Take off the heat, add the vanilla. Cool, then chill and freeze. If freezing in the freezer, whisk briefly during freezing to remove ice crystals.

2. Meanwhile, put the berries, remaining sugar and vinegar in a processor and purée, then push through a nylon sieve to remove the pips. Then pour into a small, airtight container and stick it into a freezer to thicken but not set hard.

3. When the ice cream is frozen, but not solid, put a third of it into a container, then dribble over a third of the raspberry syrup, and repeat with another two layers of each. Take a skewer and squiggle through so that the syrup ripples through the ice cream. Cover and freeze until stirring.

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